The perfect vegan gingerbread loaf is tender and moist and gorgeously flavored with molasses, cinnamon and ginger. Good for the vacations!
This vegan gingerbread loaf is a fantastically spiced vacation dessert that you’re going to love.
It’s very easy to make in 1-bowl with easy substances and the result’s a tender, moist and wealthy molasses and ginger spiced loaf that actually delivers when it comes to taste and texture.
It’s additionally topped with an elective orange frosting that enhances the flavors completely.
You’ll additionally love our vegan gingerbread cookies, vegan gingersnap cookies and vegan gingerbread cake.
Recipe Elements:
Ingredient Notes
- Applesauce – provides moisture with out being too heavy. In the event you’re in search of an alternative choice to this you need to use 1 flax egg (1 tablespoon floor flaxseed combined with 3 tablespoons of scorching water) rather than the applesauce.
- Molasses – unsulphured molasses tends to be milder and sweeter than sulphured. A lot of the industrial manufacturers offered will probably be unsulpured, nonetheless, keep away from blackstrap molasses because it tends to be too bitter. Grandma’s Molasses is an effective model of unsulpured molasses should you’re within the USA.
- Soy milk – may be switched for a special non-dairy milk.
- Canola oil – may be switched for vegetable oil.
- Powdered sugar and orange juice – create the elective orange frosting/glaze.
Step By Step Directions
You will discover full directions and measurements within the recipe card on the backside of the publish. This can be a abstract of the method to associate with the method photographs.
- Sift all function flour right into a mixing bowl and add mild brown sugar, baking soda, salt, cinnamon, nutmeg, floor ginger and allspice. Combine collectively.
- Add soy milk, molasses, canola oil, applesauce, vanilla extract and apple cider vinegar. Combine right into a batter. Don’t overmix.
- Switch to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper that overhangs on both aspect) and easy down.
- Bake at 350°F for 50-55 minutes, till a toothpick inserted into the middle of the loaf comes out clear.
- Switch the loaf to a wire cooling rack to chill fully earlier than frosting.
- Sift powdered sugar right into a bowl, add orange juice and blend right into a thick glaze.
- Spoon the glaze excessive of the loaf and unfold it out, then place the entire loaf into the fridge for 10 minutes in order that the glaze can set.
Baker’s Suggestions
Measure your flour correctly. Ideally weigh it out on a meals scale, however should you don’t have a meals scale, then be certain to spoon and degree the flour, don’t scoop it. Merely spoon it into your measuring cup (don’t pack it down) after which degree off the highest with a knife.
Don’t overmix the batter. Combine till simply mixed. Overmixing can have an effect on your texture and rise.
Gluten free. For a gluten free model you may attempt utilizing a gluten free all function baking mix in an identical quantity because the common flour. We’ve got not examined it for this recipe, however that is what often works properly.
Storing and Freezing
Preserve it saved in an hermetic container at room temperature for 2-3 days or within the fridge (lined) for as much as 5 days. Let it come to room temperature earlier than serving.
It’s freezer pleasant for as much as 2 months and may be frozen both frosted or unfrosted. Thaw in a single day within the fridge.
Extra Vegan Vacation Baking Recipes
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Vegan Gingerbread Loaf
The perfect vegan gingerbread loaf is tender and moist and gorgeously flavored with molasses, cinnamon and ginger. Good for the vacations!
Servings: 10
Energy: 326kcal
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Directions
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Preheat the oven to 350°F (180°C). Spray a 9×5 loaf pan with non-stick spray and line it with parchment paper so that there’s overhang on both aspect.
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Sift all function flour right into a mixing bowl and add mild brown sugar, baking soda, salt, cinnamon, nutmeg, floor ginger and allspice. Combine collectively.
-
Add soy milk, molasses, canola oil, applesauce, vanilla extract and apple cider vinegar. Combine right into a batter. Do not overmix.
-
Switch to your ready 9×5 loaf pan and easy down.
-
Bake for 50-55 minutes, till a toothpick inserted into the middle of the loaf comes out clear.
-
Switch the loaf to a wire cooling rack to chill fully earlier than frosting.
-
Sift powdered sugar right into a bowl, add orange juice and blend right into a thick glaze.
-
Spoon the glaze excessive of the loaf and unfold it out, then place the entire loaf into the fridge for 10 minutes in order that the glaze can set.
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Slice and serve!
Notes
- Measure your flour correctly. Ideally weigh it out on a meals scale, however should you don’t have a meals scale, then be certain to spoon and degree the flour, don’t scoop it. Merely spoon it into your measuring cup (don’t pack it down) after which degree off the highest with a knife.
- Molasses – unsulphured molasses tends to be milder and sweeter than sulphured. A lot of the industrial manufacturers offered will probably be unsulpured, nonetheless, keep away from blackstrap molasses because it tends to be too bitter. Grandma’s Molasses is an effective model of unsulphured molasses should you’re within the USA.
- Applesauce – provides moisture with out being too heavy. In the event you’re in search of an alternative choice to this you need to use 1 flax egg (1 tablespoon floor flaxseed combined with 3 tablespoons of scorching water) rather than the applesauce.
- Gluten free. For a gluten free model you may attempt utilizing a gluten free all function baking mix in an identical quantity because the common flour. We’ve got not examined it for this recipe, however that is what often works properly.
- Storing: Preserve it saved in an hermetic container at room temperature for 2-3 days or within the fridge (lined) for as much as 5 days. Let it come to room temperature earlier than serving.
- Freezing: It’s freezer pleasant for as much as 2 months and may be frozen both frosted or unfrosted. Thaw in a single day within the fridge.
Vitamin
Serving: 1Serve | Energy: 326kcal | Carbohydrates: 61g | Protein: 3g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.03g | Sodium: 245mg | Potassium: 219mg | Fiber: 1g | Sugar: 41g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg
